Gingerbread Muffins

Name: Mini Gingerbread Muffins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24 servings
Ingredients: 1 ½ cups flour; 1 tsp baking powder; ½ tsp baking soda; 2 tsp cinnamon; 1 ½ tsp ginger; ½ tsp nutmeg; ¼ tsp cloves; ½ tsp salt; ⅓ cup vegetable oil; ⅓ cup Greek yogurt; ¼ cup granulated sugar; ¼ cup brown sugar; ¼ cup maple syrup (or molasses); 1 large egg; 2 tbsp orange juice; 1 tsp vanilla extract

I was in the holiday baking spirit the other day, and gingerbread muffins seemed like the perfect thing to make. The only problem? I did not have any molasses on hand. So, I whipped up these cuties using maple syrup instead, and they turned out delicious! Soft and moist with a great balance of sweetness and spice, this recipe is surely one I will be coming back to again and again! So, if your craving gingerbread but don’t have any molasses, or you simply need something easy to bring to a holiday party, this recipe has got you covered! Feel free to substitute the maple syrup with molasses for a true gingerbread muffin though. Lastly, this recipe makes 24 mini muffins or 12 standard ones, just be sure to adjust the baking time accordingly… 10-12 minutes for minis and 20-25 for regular muffins. Enjoy!

AuthorLeah ClapperCategoryBreakfast, Dessert, Recipes, Sides, SnacksDifficultyBeginner

Yields24 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

1 ½ cups flour

1 tsp baking powder

½ tsp baking soda

2 tsp cinnamon

1 ½ tsp ginger

½ tsp nutmeg

¼ tsp cloves

½ tsp salt

⅓ cup vegetable oil

⅓ cup Greek yogurt

¼ cup granulated sugar

¼ cup brown sugar

¼ cup maple syrup (or molasses)

1 large egg

2 tbsp orange juice

1 tsp vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit.

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. Whisk then set aside.

Mix vegetable oil, Greek yogurt, granulated sugar, brown sugar, maple syrup, eggs, orange juice, and vanilla extract well.

Stir dry mixture into wet mixture until evenly combined. Be careful not to overmix.

Divide batter between 24 lined mini muffin cups and sprinkle raw sugar on top, if desired. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. If making regular sized muffins, divide batter between the 12 cups in a standard muffin pan, and bake for 20-25 minutes. Remove from pan and enjoy!

Ingredients